A recipe I love making from June to October, when there are courgettes in the garden and you can pick them fresh just for your recipe, choosing the right size for.
8 medium size courgettes
300 g minced beef
onion, celery, carrot
butter, salt and pepper
Cut the courgettes into half and empty them with a spoon. Now, I prefer to boil them for 1 minute in water – so I’m sure they won’t be raw when they came out from the oven, but this is not necessary.
Grab a pan, put some butter (40 g) and brown into it a mix of 1 medium onion, a carrot and some celery finely chopped. Then add the minced beef and let it to cook for 15 minutes. When cooked, let it to cool down. If you prefer, you can use olive oil instead of butter.
When warm, mix into it the egg, some grated parmesan, some chopped parsley, a bit of nutmeg, salt and pepper.
Now put the courgettes over a baking tray covered with some olive oil and some tablespoons of water. Fill them with the mixture and put into the oven (180° C) for 40 minutes.
Serve quite hot and… bon appétit!